Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream


 
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie

Ice cream sandwiches are the best type of sandwiches. There’s ice cream, and then there’s cookies holding it together - two of my favourite things, all mashed together. I’ve made a few in the past - frozen yoghurt versions, and an earl grey ice cream and chocolate cookie situation, but until now, hadn’t posted the classic chocolate chip ice cream sandwich, so figured it was about time. I didn’t really grow up eating them - for some reason they aren’t really a thing in Nz (our ice cream sandwich is a slice of ice cream between two pink wafers), but I think that making them at home is way better anyway.

For this Chocolate Chip Cookie Ice Cream Sandwich, I took my very favourite cookie recipe that I developed a while ago, which draws on all my favourite elements of a cookie, and tweaked it a little. The really fun thing about making cookies is that you can change the ratio of the ingredients to manipulate the final product. I wanted these cookies to be a little thinner than the originals, so I increased the butter and decreased the flour to help with the spread, and then also changed up the ratio of the sugar. White sugar in a cookie gives you spread and crispiness, while brown gives you chew and thickness, so by playing around with the amounts of different types of sugars, you can control how thick your final cookie is. Yay for science right?! I also added an extra yolk just to help give the cookies some chew, and skipped the resting step with the dough to help them spread a little more. This is what I love about baking - you can tweak a few things, check the outcome, and you have a whole new recipe. The cookies are amazingly delicious on their own, and I am so excited to have a new thinner cookie recipe for when I need it, but I wanted to amp it up a little bit, so they had to be sandwiched.

I tried Olive Oil Ice Cream for the first time just after I moved to NYC, and was blown away. It makes sense really - creamy ice cream and smooth olive oil is a great match. I just used my favourite ice cream base, then once the custard was made, added in a solid amount of Filippo Berio California Extra Virgin Olive Oil, which is a favourite of mine from their range. It is smooth and fruity without being too intense, so is the perfect pairing to add into ice cream. The Olive Oil Ice Cream paired perfectly with the chocolate and sweetness of the cookie - its a delicious variation on the classic vanilla and chocolate chip combo.

I then set the ice cream into a sheet pan, which meant that when it came time to assemble, I was able to just cut circles of ice cream out rather than mucking round with a scoop, which gives you the perfect ratio of cookie to ice cream, and beautiful clean sides. These keep amazingly in the freezer, which means you can make these in advance and have delicious cookie sandwiches stashed in your freezer for whenever the need strikes!The

A few wee tips:

  • Make sure that you remember to freeze the bowl of your ice cream maker if it needs it - at least 24 hours is ideal.

  • The cookie dough freezes well - just scoop it onto a wax paper lined tray, then freeze solid, and store in an airtight container or bag in the freezer. You may need to add a minute or two onto the bake time.

  • You want your ice cream to be pretty firm, so if you can, give it overnight to set before you assemble.

 

 

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream

- Makes about 12 ice cream sandwiches -

Olive Oil Ice Cream
200g sugar
6 egg yolks
1 tsp vanilla bean paste (optional)
Pinch of salt
650g whole milk
430g heavy cream
125g Filippo Berio California Extra Virgin Olive Oil

Chocolate Chip Cookies
250g unsalted butter, at room temperature
200g white sugar
120g dark brown sugar
1 egg
1 egg yolk
1 tsp vanilla bean paste
280g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
350g dark chocolate (I used 72%) wafers or bar, chopped
Flaky Sea Salt such as Maldon for finishing 

 

- PROCESS -

OLIVE OIL ICE CREAM

In a medium bowl, combine the egg yolks, sugar, salt, and vanilla bean paste. Whisk well until pale. Set aside. 

In a large pot over medium heat, heat the milk until bubbles begin to form around the outer edge of the pot. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling. 

Pour the milk and yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer. 

Strain though a fine mesh strainer. Stir in the cream, then add the Filippo Berio California Extra Virgin Olive Oil. Transfer to an airtight container and chill for at least two hours, or overnight.

Churn in an ice cream maker according to manufacturer's instructions. Transfer to a quarter sheet pan or 9 x 13 baking dish lined with wax paper. Place a second piece of wax paper on the surface of the ice cream and smooth down. Place in the freezer in a flat place for 3-4 hours, or until frozen solid.

 

CHOCOLATE CHIP COOKIES

Preheat the oven to 350f° / 180°c and line 3 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg, egg yolk and vanilla, and mix to combine, scraping down the bowl when necessary. 

Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine. 

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate. 

Cover the bowl and refrigerate for 1 hour. Toward the end of the chilling process, preheat the oven to 350˚f / 180˚c and line 3 baking sheets with parchment paper.

Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl until I am ready to bake. Roll into balls and arrange evenly on the tray - 6-8 dough balls fit well for me. 

Bake for 12-13 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them a little softer, bake for 12 mins, if you like them a tiny bit crispy then bake for 13. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies. 

Store in an airtight container until ready to assemble.

ASSEMBLY

Match up the cookies in pairs of similar size. Line a quarter sheet pan or large freezer safe plate with parchment paper. Using a round cookie cutter slightly smaller than the cookie, cut out circles of ice cream. It may help to mark where you are going to cut first, so you can get as many cut-outs as possible. Place the circle of ice cream on one cookie, and top with a second. Place on the prepared sheet pan, and place into the freezer. Repeat until you have run out of ice cream. 

Rest the cookie sandwiches in the freezer for an hour or so, or until the ice cream has re-frozen completely. Store the remaining cookie sandwiches in an airtight container or ziploc bag.

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream


 
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon

Hi! I am super excited to be sharing this recipe today for this super springy Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream! I have a wee list at the front of my diary (planner for anyone in the US), full of all the things that I want to make for the blog. It can be recipe ideas, concepts, or fully written out ideas, depending on how far along in the thought process I am before I write things down. I’ve had “Semi naked cake with flowers” written on it for the longest time, so I am excited to be sharing this with you, and crossing it off the list! Naked cakes came onto the scene a good few years ago now - I love them for how easy they are to decorate, how versatile they are, and how beautiful they look when they are decorated with flowers!

I’ve been wanting to try my hand at an olive oil cake for a while now - I love the flavour and texture that the oil lends to baked goods. After many tries, and a few weirdly domed cakes that looked like Harry from Home Alone’s burnt bald head, I found a combo of ingredients that made a cake that is the perfect texture. It is fruity from the olive oil and a little lemon zest, and then has a beautiful texture thanks to a little bit of cornmeal I snuck into the batter! It comes together super quickly with no mixer needed - even if you weren’t going to layer this cake up, you could bake it off just as one 9” cake, finish it with some icing sugar, and you would have the perfect quick dessert!

I couldn’t help myself though (as per usual), and went all out, turning this into an amazing layer cake situation. I paired the soft cake layers with a meyer lemon curd, which is a little more mellow than curd made with regular lemons, and then finished the whole thing off with a German buttercream, which I infused with some fresh rosemary. I was initially a little hesitant about the rosemary buttercream because it’s a delicate line of a nice infusion and something tasting like hand cream, but it is super subtle, and goes perfectly with the zesty curd and olive oil cake.

The taste of an Olive Oil cake really does come down to the quality of the oil that you use, as it is the main flavour that is carried through, so you want to use a great quality oil that you love the taste of - one that you would have by itself. I used Filippo Berio’s California Extra Virgin Olive Oil in the cake - It is fruity, with a little peppery aftertaste, which makes it the perfect addition to a cake. It is great in baking, but we also use it for eating with bread and oil, and for finishing salads. Fun fact - my childhood best friend’s family owns an organic olive grove back in NZ, so I spent time as a kid sitting in on olive oil tastings, learning all the different flavour profiles in oil!

A few wee tips:

  • I find it easiest to bake layer cakes in three individual layers. I have three of these pans - they are amazing!

  • I put flowers on this cake - ensure that your flowers are either food safe, or you need to wrap the ends of the stems in floral tape so that they can go on the cake safely.

  • I used bake even strips to help stop my cake from doming. You can either use them, or you can make your own like this! They can be a pain to put on, but it made a huge difference in how much cake needed to be trimmed, giving slightly thicker layers.

  • As I mentioned before, make sure that you use a high quality oil in this cake that you love the taste of, or its going to come out tasting weird. Filippo Berio oil is great for this - I love both the California and the Italian for baking where you want the flavour to shine!

  • I used meyer lemons in the curd. You can absolutely just use regular lemons if you can’t get hold of meyer lemons!

  • It will seem like quite a bit of fresh rosemary needed to infuse the milk for the pastry cream. Don’t worry if it seems super strong - remember that it is going to be mellowed out by the pastry cream ingredients, and again by the butter when you whip up the buttercream.

  • If you can, make the cakes, pastry cream for the buttercream, and the lemon curd ahead of time. I like to wrap the cakes tightly in plastic wrap and freeze overnight to make them easy to frost, but if you are making them the same day, just make sure that they are totally cooled. The pastry cream and curd need time to thicken and cool - either overnight, or if you are in a pinch, pop them into a shallow dish, cover the surface with plastic wrap, and place in the fridge or freezer. A larger surface area helps to cool them quicker.

 

 

Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream

- Makes one 6” layer cake -

Olive Oil Layer Cake
300g sugar
300g all-purpose flour
80g fine cornmeal (fine polenta)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
300g Filippo Berio California Extra Virgin Olive Oil
320g whole milk, at room temperature
3 large eggs, at room temperature
Zest of 2 lemons
1 tsp vanilla bean paste

Meyer Lemon Curd
Zest of 3 lemons
180g Meyer lemon juice
135g sugar
8 egg yolks
90g unsalted butter (can be straight from the fridge), cut into small cubes

Rosemary German Buttercream
190g whole milk
20g fresh rosemary leaves
110g sugar
12g corn starch
1 egg
1 egg yolk
1/2 tsp salt
1 tsp vanilla bean paste
340g unsalted butter, at room temperature

 

- PROCESS -

OLIVE OIL LAYER CAKE

Preheat the oven to 350°f / 180°c. Grease three 6” cake pans, and line with parchment paper rounds.

In a large bowl, whisk together the sugar, flour, cornmeal, salt, baking powder, and baking soda. In a medium bowl, whisk together the Filippo Berio California Extra Virgin Olive Oil, whole milk, eggs, and lemon zest.

Add the wet ingredients to the dry ingredients, and whisk together until combined. Finish with a rubber spatula to ensure that there are no dry parts at the bottom of the bowl.

Divide the batter evenly between the three pans. Bake for 40 to 45 minutes, until a skewer inserted into the middle of the cake comes out clean. Transfer to a wire rack and cool for 10 minutes, then remove from pans, peel parchment from the bottom, and allow to cool completely. These can be made ahead - store tightly wrapped in plastic until ready to use if making ahead.

MEYER LEMON CURD

Place a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Combine all of the ingredients, whisking often. Watch the edges of the mixture carefully to ensure that it does not catch and go lumpy, switching to a flexible rubber spatula as needed to help clear the sides of the bowl.

Heat, stirring often, until the mixture is thick enough that when you coat the back of a spoon or spatula with curd, you can drag a finger through it, and leave a clear track. Once it is at this point, continue to cook for a further 5 minutes. It will thicken more when it cools. Transfer to a bowl or container, straining through a sieve if you can see any small pieces of egg, then press a piece of plastic wrap directly against the surface of the curd. Place in the fridge to cool completely.

ROSEMARY GERMAN BUTTERCREAM

In a medium saucepan, heat the milk to just shy of a simmer.  Remove from the heat, add the rosemary, stir well, and steep for 30 minutes. Strain through a very fine mesh sieve, and re-weigh the infused milk and top up to 375g. Wipe out the saucepan, and return to the milk mixture to the heat. Bring to just shy of a simmer. Meanwhile, In a bowl, whisk together the sugar and corn starch to remove any lumps, then add the egg, egg yolk, salt, and vanilla bean paste.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath, or use a shallow container. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Whip for a further 2 minutes.

FILLING AND ASSEMBLY

If the cakes domed in the oven, level them a little with a sharp bread knife. Transfer some of the rosemary buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the lemon curd between the layers.

Secure one of the layers of cake to a cake turntable or cake stand using a little buttercream. Add about half a cup of rosemary buttercream onto the first layer of cake, and smooth using an offset spatula. Create a buttercream dam using the buttercream in the piping bag by piping a ring around the outside edge of the first layer. Fill in the ring with approximately 6 Tbsp of the lemon curd. Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Repeat the layering process - add half a cup of buttercream, make a dam, fill with 6 Tbsp lemon curd, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat.

Coat the sides of the cake by applying a thin layer of buttercream over the surface of the cake, and smoothing with a bench scraper or icing smoother. I gave this cake a semi naked look - so added buttercream to the sides, then scraped off to get my desired look. Smooth the top edge of the cake using an offset spatula.

Add flowers as desired (see notes about making flowers safe to use on cakes), and refrigerate until ready to serve. Remove from the fridge about an hour before serving to allow it to come to temperature.

Store leftovers in an airtight container.

Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Olive Oil Chocolate Chip Cookies


 
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe

Happy happy Sunday, friends! Things have been pretty chill around here, but I made these Olive Oil Chocolate Chip cookies and had to share them here immediately as they are just so, so good.

The recipe for these comes from my friend Becky’s new book, The Cookie Book! Becky and I have been internet friends for a few years now, and met for the first time last year at the Saveur Blog awards. We have hung out a bunch since then (we made cookies for Cherry Bombe University and taught a cookie workshop a week or so ago!), and she’s an amazing, inspiring lady. Her book is incredible, filled with every type of cookie recipe you could ever need (and some you didn’t know you did), and would make an amazing holiday gift. Go right now and get yourself a copy, and pick up a couple extra while you are there for presents!

I flicked through this book so many times trying to work out what to make. I wanted to maybe make something I hadn’t had before, try something new, but I just kept coming back to these Olive Oil Chocolate Chip Cookies. Becky refers to them as Big-Ass, and they are absolutely that. They are giant, chewy and amazing. The Olive Oil provides a fruitiness, and gives the cookies thin edges and a thicker centre. I have had them a few times before now, and am always totally blown away by them. Becky is the queen of Chocolate Chip Cookies, so it only made sense to have one of hers here on my site! Go ahead and make these. Like, right now. Congrats Becky, the book is so, so beautiful and I am so proud to call you a friend! x

A few wee tips:

  • Becky recommends that you use a good quality olive oil - one that you could “drink from the bottle”. If you use a dark coloured oil (I did), It may give your cookies a green tinge. I love the taste a strong olive oil gave to the cookies.

  • She also suggests using chopped chocolate to get the puddles of chocolate. I used chopped dark chocolate wafers - you do you.

  • Bread flour is called for in this recipe. Don’t skip it. The higher protein content in bread flour gives the cookie height and chew, and will give your cookie a texture that is nothing like you have ever tried before (If you are in New Zealand, this is ‘High Grade’ flour as opposed to Plain flour which is usually used for baking).

  • A cookie scoop is your friend when making cookies. To make these balls, I scooped a 2 Tbsp portion, then topped it with a 1 Tbsp portion and then rolled them into balls.

  • Leave enough room between these, or they will hold hands in the oven. I did 6 per tray.

 

 

Olive Oil Chocolate Chip Cookies

- Makes 18-20 Huge Cookies -

Reprinted with permission from “The Cookie Book” by Rebecca Firth


1 1/2 cups (330g) light brown sugar, packed
2/3 cup (158ml) good quality olive oil
1/2 cup (96g) granulated sugar
6 Tbsp (86g) unsalted butter, at room temperature
2 large eggs, at room temperature
1 1/2 tsp (7ml) pure vanilla extract
2 cups (272g) all-purpose flour
1 cup (136g) bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 1/2 cups (330g) dark chocolate, coarsely chopped or chips
Sea Salt flakes for finishing, optional

 

- PROCESS -

Preheat your oven to 350˚f / 180˚c, and line several baking sheets with parchment paper.

In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.

In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42g) balls, place on the prepared baking sheet and allow about 3 1/2 inches (9cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.

Bake one sheet at a time in the center of the oven for about 12 to 14 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.

Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe

The Cookie Book is Copyright 2018 Rebecca Firth, and was published by Page Street Publishing in 2018.